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不同的果果汁干燥技术的比较:物理特性,营养特性和抗氧化能力的变化

Mengmeng Zhang¹, Caiyun Wu¹, Hexin Zhang¹

¹College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.

|May 1, 2024

概括

真空微波干燥 (VMD) 和微波干燥 (MD) 极大地减少了果干的干燥时间. VMD为工业应用提供了高营养价值,抗氧化能力和经济可行性的平衡.

科学领域:

食品科学食品科学食品科学
农业工程农业工程
生物技术是生物技术.

背景情况:

果果汁是富含生物活性化合物的丰富来源.
农业副产品的价值化,如果汁,对于可持续性至关重要.
需要高效的干燥方法来保持果汁质量并降低能源消耗.

研究的目的:

评估各种干燥技术对果果汁的影响.
为了评估物理,营养和抗氧化物质的特性.
确定最节能,最经济可行的干燥方法.

主要方法:

六种干燥技术的比较:微波干燥 (MD),真空微波干燥 (VMD),阳光干燥 (SD),真空干燥 (VD),热空气干燥 (HAD) 和真空冷干燥 (VFD).
分析物理特征,包括可溶性食纤维.
对维生素C和降解糖等营养特性的量化.
对抗氧化能力的评估.

主要成果:

与传统方法 (14-48小时) 相比,MD和VMD的干燥时间减少了94.6%以上.
MD产生的可溶性食纤维量最高 (9.5%),能耗最低.
在VMD中,维生素C含量 (198.78毫克/100克) 和降解糖含量 (73.78%) 是最高的,其抗氧化能力仅次于VFD.
VMD展示了显著的财务优势和高品质的产品.

结论:

真空微波干燥 (VMD) 是一种高效的技术,用于加工果.
维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维维.
这项技术支持副产品的利用,并提高食品加工的能源效率.

关键词:

抗氧化能力的抗氧化能力.干燥技术干燥技术果果汁是果果汁中的一种.微观结构的微观结构物理化学特征物理化学特征

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